Monday, May 9, 2016

Quinn Cummings' Greek Stew

Quinn Cummings' Greek Stew

2 lbs. top or bottom boneless round, cut into 1-inch cubes
2 tablespoons olive oil or butter
1 small yellow onion, peeled and chopped
1 small clove garlic, pressed
1 to 2 tablespoons tomato paste
3 cups beef broth (or water)
1 cup dry red wine
1 bay leaf
Salt, freshly ground black pepper to taste
12 pearl onions, peeled
1 cup mozzarella cheese
1 cup walnut halves

Brown beef in olive oil or butter; lift out meat. Brown chopped onion in same pan with garlic. Return beef to pan.

Add tomato paste, beef broth (or water), wine, bay leaf, salt and pepper to taste. Cover and cook over low heat about 1 1/4 hours.

Add onions and cheese. Cook uncovered 30 minutes longer or until onions are tender. Add walnuts. Heat a few minutes longer.

Taste to correct seasonings. Stew may be thickened if desired with flour-water. Great with pita bread and a tossed green salad. Serves 6.

Thoughts: Stew works well made in crockpot or oven. Other touches to give authentic Greek flavor to recipe: artichokes, ripe olives, dill or mint or a vegetable such as carrots or green peas.

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